Marble brownies with pumpkin
Lower in calories, the same familiar deep chocolate flavor, and a surprising pumpkin twist. Who could say no to that?
16 servings
45 minutes
Ingredients
Brownie batter:
- 115 g butter
- 200 g SweetLife Xylitol (birch sugar)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 80 g cocoa powder
- ½ tsp baking soda
- ⅓ tsp salt
Pumpkin batter:
- 50 g SweetLife Xylitol
- 1 egg (room temperature)
- 100 g pumpkin purée (from baby food aisle or homemade)
- 35 g 100% peanut butter
- 60 g flour
- ¾ tsp pumpkin spice / speculaas spice
- ¼ tsp baking soda
- ⅙ tsp salt
Preparation
1. Preheat the oven to 180°C (350°F). Grease a 20 cm (8-inch) brownie pan and line it with baking paper.
2. For the brownie batter, melt the butter in a small saucepan over low heat. Remove from the heat and let cool for 5 minutes.
3. Mix the melted butter, xylitol, eggs, and vanilla extract in a bowl. Add the cocoa powder, baking soda, and salt, and gently fold until combined.
4. For the pumpkin batter, stir together the xylitol, egg, pumpkin purée, and peanut butter in a bowl. Add the flour, pumpkin spice, baking soda, and salt, and gently fold until combined.
5. Spoon two-thirds of the brownie batter into the prepared pan and dollop the pumpkin batter on top. Swirl both batters together until a marbled pattern forms.
6. Bake the brownies for 30–35 minutes, until done. Let cool completely before slicing.
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